Association of A‐FABP gene polymorphism and mRNA expression with intramuscular fat content (IMF) in Baicheng‐You chicken

2019 ◽  
Vol 103 (5) ◽  
pp. 1447-1452 ◽  
Author(s):  
Yong Wang ◽  
Wenqiang Liu ◽  
Chao Hang ◽  
Yiqiang Du ◽  
Ying Chen ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Mrna Expression ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content ◽  
Fabp Gene

Correlation of the A-FABP Gene Polymorphism and mRNA Expression with Intramuscular Fat Content in Three-Yellow Chicken and Hetian-Black Chicken

2016 ◽  
Vol 28 (1) ◽  
pp. 37-43 ◽  
Author(s):  
Yong Wang ◽  
Hongwei Chen ◽  
Diangang Han ◽  
Ying Chen ◽  
Gemingguli Muhatai ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Mrna Expression ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content ◽  
Fabp Gene

Investigation of porcine FABP3 and LEPR gene polymorphisms and mRNA expression for variation in intramuscular fat content

2010 ◽  
Vol 37 (8) ◽  
pp. 3931-3939 ◽  
Author(s):  
Xiaoping Li ◽  
Sang-Wook Kim ◽  
Jung-Suck Choi ◽  
Yoon-Mi Lee ◽  
Cheol-Koo Lee ◽  
...  
Keyword(s):  
Mrna Expression ◽  
Gene Polymorphisms ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Lepr Gene ◽  
Intramuscular Fat Content

scholarly journals The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

Genetika ◽  
2014 ◽  
Vol 46 (1) ◽  
pp. 149-158
Author(s):  
Eva Kluzakova ◽  
Roman Stupka ◽  
Michal Sprysl ◽  
Jaroslav Citek ◽  
Monika Okrouhla
Keyword(s):  
Gene Polymorphism ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Pork Meat ◽  
Production Traits ◽  
Lean Meat ◽  
Rsai Polymorphism ◽  
Intramuscular Fat Content ◽  
Cast Gene

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

scholarly journals Relationship between VRTN gene polymorphism and growth, slaughter and meat quality traits in three polish pig breeds

2018 ◽  
Vol 42 (5) ◽  
pp. 540-549
Author(s):  
Daniel Polasik ◽  
Mirosław Tyra ◽  
Magdalena Szyndler-Nędza ◽  
Agnieszka Korpal ◽  
Katarzyna Woźniak-Męch ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Meat Quality ◽  
Growth Traits ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Quality Traits ◽  
Carcass Yield ◽  
Texture Parameters ◽  
Carcass Parameters ◽  
Intramuscular Fat Content

ABSTRACT Earlier studies have shown that insertion/deletion polymorphism (g.20311_20312ins291) in vertnin (VRTN) gene is associated with number of vertebrate in pigs. Because vertebral number determines the size of important meat cuts and influences carcass conformation, the aim of this study was to estimate the relationship between VRTN gene polymorphism and growth, slaughter and pork quality traits including texture parameters. Investigations were carried out on 526 pigs represented three breeds: Polish Landrace, Polish Large White and Puławska. VRTN gene polymorphism was determined by PCR methodology. Association study was performed for each breed separately. It was demonstrated that the analyzed polymorphism had significant influence on several economically important porcine traits. Among growth traits VRTN genotypes were associated with test and lifetime daily gains, number of days on test (p≤0.05) and age of slaughter (p≤0.01, p≤0.05). For carcass parameters, relationships were noticed for carcass yield (p≤0.01), weight of loin and its area, average backfat thickness and weight of primary cuts (p≤0.05). Taking into consideration meat quality, VRTN polymorphism influenced intramuscular fat content, meat colour (yellowness) and pH24 (p≤0.05). For texture parameters, it was correlated with toughness, cohesiveness, chewiness (p≤0.01, p≤0.05) and firmness (p≤0.05) measured in M. longissimus dorsi and M. semimembranosus. Only intramuscular fat content, chewiness of ham, carcass yield and cohesiveness of loin showed unequivocal tendency. In case of the first trait, each breed Wt/Wt genotype was associated with its highest values (p≤0.05), while the second and third traits, Q/Q genotype was correlated with its lowest values (p≤0.01, p≤0.05). Highest loin cohesiveness was observed in animals with Wt/Q genotype (p≤0.01, p≤0.05).

scholarly journals Influence of H-FABP gene polymorphisms on slaughter value of hybrid pigs

2018 ◽  
pp. 55-60
Author(s):  
Andrea Nyisalovits ◽  
János Posta ◽  
Levente Czeglédi ◽  
Diána Juhász ◽  
László Babinszky
Keyword(s):  
Gene Mutations ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Potential Candidate ◽  
Production Traits ◽  
Potential Candidate Gene ◽  
Pcr Rflp ◽  
The Impact ◽  
Intramuscular Fat Content ◽  
Fabp Gene

The H-FABP gene was defined as a potential candidate gene influencing the fat deposition traits, primarily the intramuscular fat content. The aim of this study is to define whether the previously reported gene mutations are connected with the slaughter traits measured in a standard slaughterhouse. The study included data from 405 gilts and barrows from 2 different samples. The two chosen mutation (HFABP1: c. 103 T>C, HFABP2: c. 1970 T>C) were detected in one reaction with PCR-RFLP (Polymerase Chain Reaction-Restriction Fragment Lenght Polymorphism) method with HinfI restrictoin enzyme. The allel frequencies are as follows: 103T(H)=0.75; 103C(h)=0.25, 1970T=0.32; 1970C=0.68. A HFABP1 mutation has significant effect on backfat thickness and lean meat % at stable 1 (sample 1), but there were no effect at stable 2 (sample 2). The analysis of values of production traits, depending on HFABP2 genotype did not reveal significant differences. Based on this study we can’t get a clear conclusion on the impact of polymorphisms on production parameters. In the examined flock the allele frequency of mutation in 5 'UTR is identical to the literature data, i. e. the more favorable variant regarding the intramuscular fat content is predominant in the population.

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108505
Author(s):  
Stephanie M. Fowler ◽  
David Wheeler ◽  
Stephen Morris ◽  
Suzanne I. Mortimer ◽  
David L. Hopkins
Keyword(s):  
Machine Learning ◽  
Least Squares ◽  
Partial Least Squares ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content
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